Soft, chewy, golden, and perfect for breakfast sandwiches or toasting—these low-carb bagels look just like the real thing!
Ingredients (Makes 6 Bagels)
1 ½ cups shredded mozzarella cheese (low-moisture, part-skim)
2 oz cream cheese
1 ½ cups super-fine almond flour
1 tbsp baking powder
2 large eggs (one for the dough, one for the egg wash)
1 tsp apple cider vinegar (improves rise and chew)
Everything bagel seasoning (sesame, poppy, garlic, onion, salt)
Instructions
- Prep
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Melt the Cheeses
In a microwave-safe bowl, melt the mozzarella and cream cheese in 30-second intervals, stirring between each round until smooth and uniform.
- Make the Dough
In a separate bowl, mix almond flour and baking powder.
Add the melted cheese mixture, 1 egg, and apple cider vinegar.
Knead until a smooth dough forms.
Tip: Lightly wet your hands to keep the dough from sticking.
- Shape the Bagels
Divide the dough into 6 equal pieces.
Roll each piece into a rope and connect the ends to form a bagel shape.
- Optional (for bakery-style chew)
Dip each bagel briefly in hot water with ½ tsp baking soda for about 30 seconds, then pat dry.
(This mimics traditional bagel boiling and adds chewiness.)
- Bake
Place the bagels on the baking sheet.
Brush the tops with the beaten egg and sprinkle generously with everything bagel seasoning.
Bake 18–22 minutes, or until puffed and golden brown.
Nutrition (Approx. per bagel)
Calories: ~210
Net Carbs: ~3g
Fat: ~17g
Protein: ~10g